Potato and Pomegranate Salad

clock 10 minutes + 10 minutes bowl Serves 4


  • 700g baby potatoes, skin on
  • 50g hazelnuts, roasted, skins removed, roughly chopped
  • 1/2 cup fresh mint leaves, coarsely chopped
  • Salt
  • Pepper
  • 1 pomegranate (seeds only)
  • Dressing:
  • 4 Tbsp olive oil
  • 2 Tbsp white wine vinegar
  • 2 tsp wholegrain mustard
  • 1/2 tsp ground cumin
  • 1 Tbsp honey
  • Zest of a lemon, plus 1 Tbsp juice
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  • 1. Cook potatoes in a large saucepan of boiling, salted water until just tender. Drain and leave to cool slightly. Cut larger potatoes in half.

  • 2. Combine dressing ingredients in a large bowl. Toss through the warm potatoes and leave to cool slightly.

  • 3. Toss half the nuts and mint through the potatoes, and season with salt and pepper. Transfer to a serving bowl and scatter over remaining mint, nuts and pomegranate seeds.

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